Cooking up something new
by Goliad Cooks! by Darlene Montague
Sep 01, 2014 | 121 views | 0 0 comments | 0 0 recommendations | email to a friend | print
This was a week of trying new things. First, I tried to remember daughter Amanda’s recipe that she gave me over the phone. It had the words “pulled” in it and it contained some type of “coke.” That is about all I could remember, so mine turned out to be this pulled pork made with root beer.

Then I had these notes scribbled on a piece of paper I found at the bottom of my purse. I probably did that in a doctor’s waiting room somewhere long ago. That turned out to be this okra soup made with the okra friend Betty just picked from her garden and shared with me.

Also along the lines of food. Have you seen/stopped at Rosie’s, that food trailer across the street from the Windmill Exxon on State Highway 236. I’ve tried several of her breakfast/lunch tacos and they were all good. Her tortillas are big, soft, and stuffed full. She doesn’t have a menu posted. You just have to go up and ask her what she made today. I really liked my egg, sausage, bean and cheese taco the other morning. She gets there around 5 a.m. (I get there around 10) and stays until around 1:30 p.m. (or until she runs out).

This has nothing to do with food. I just want to thank all of you Goliad County residents who are doing such a good job of recycling. Every time to go to the recycling center, the bin is completely full. I choose to believe that it is because we are all doing our part to keep as much out of the landfill as possible, and not because the bin just hasn’t been emptied out lately. Did you know there is an island of trash floating around the Pacific Ocean that is as big as one of our New England states! So please continue to visit our recycling center. (Note: I read an article that said the recycling plants run the plastic bottles through a roller to pop off the lids before crushing. And did you know that if your lids are screwed on too tight and they don’t pop off, they throw the whole bottle into the landfill. That is why I take the lids off my bottles completely. Just a suggestion.)

Everyone have a good week and keep praying for that rain we all so badly need.

Root Beer Pulled Pork


• 1 onion, sliced in thick rings

• 1 4-lb. boneless pork Boston Butt

• 1 12-oz. can of root beer

• 1 18-oz. bottle of your favorite barbecue sauce (I like “Native Texan” Smoky Mesquite)


• Season the pork with salt and pepper and brown the top and bottom in a skillet with a little oil.

• Put onion slices in the bottom of a large crockpot.

• Put the pork butt on top of the onions and pour in the root beer and barbecue sauce.

• Cook on high for 2 hours.

• Turn the pork butt over to moisten the top.

• Cook on high for 2 more hours.

• Turn the pork butt again.

• Cook for another hour on low or until the meat is super tender.

• Remove the pork to a cutting board and shred it using two forks.

• Take out the large pieces of fat as you go.

• Return meat to the sauce and cook on low another half hour (optional).

• Serve on buns and top with coleslaw, pickles, and onion slices, if desired.

Okra Soup

(This is oh so much better than the okra-tomato gumbo my mother always made.)


• ½ lb. stew meat, cut in bite-sized pieces

• 1 onion, chopped

• ½ tsp. smoked paprika

• 1 tsp. salt

• ¼ tsp. garlic powder

• 2 pinches red pepper flakes

• 1 28-oz. can crushed tomatoes

• 2 large bay leaves

• 4 cups water

• 1 lb. fresh okra, tops removed and cut into ¼-inch slices

• additional water

• salt, pepper, garlic powder to taste


• Season the meat with salt and pepper and brown it off in a frying pan with a little oil.

• Do not crowd the meat in the pan or it will just steam and not properly brown.

• Transfer the meat to a large soup pot.

• In the same frying pan, saute the onion until a bit soft, then add the paprika, salt, garlic powder and red pepper flakes.

• Cook a half a minute and then transfer to the soup pot.

• Add the crushed tomatoes, water, and bay leaves. Bring up to a simmer then reduce heat to low and cook for 1 hour.

• Add okra and additional water if soup is too thick (I added 2 more cups of water.)

• Cook for an additional 30 minutes until okra is tender.

• Check for additional seasonings before serving.

All this needed was a buttered crusty roll on the side.

Cook’s notes: I used some sliced rib meat with bones as I thought the bones would add more flavor. I ended up fishing around for the bones after the meat fell off and that was a pain to do, so that is why I will just use stew meat next time. This is supposed to be a thick soup, not runny or watery.
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